Halibut en Papillote with Cherry Tomatoes, Capers & Garlic

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

March 18, 2013•2 comments

Steam up veggies, fresh halibut in parchment paper

There are very few proteins that I simply bake without first searing or browning. You will usually end up with a lackluster lump of pale meat if you skip this step. Fish prepared en papillote (in paper–parchment), however, is an exception. With this method, you can add vegetables and allow the fish to steam in the water they exude, yielding an aromatic, moist finished dish. If you don’t have parchment paper, you can use aluminum foil, as I do in this Grilled Halibut Pouches with Corn and Tomatoes recipe.

Spring also brings fresh Alaskan seafood (marketed as Pacific halibut) back to the market, being one of the first available in March, peaking in May and June. Alaskan and Canadian halibut are lower in mercury and PCBs than California halibut. Cod, haddock or frozen halibut, thawed, will also yield tasty results in this recipe.

Preheat oven to 400°F (200°C, or gas mark 6). Season halibut with half of the salt, and the pepper to taste. In a medium bowl, mix tomatoes, basil, olive oil, garlic, lemon zest, capers, vinegar, remaining half of salt, and pepper.

Tear off two 15 x 12-inch (38 x 30 cm) large sheets of parchment paper; arrange sheets vertically and place fish just below the center on each sheet. Now imagine you’re assembling a calzone or meat pie. Place half of the tomato mixture on top of each piece of halibut, leaving any juices at the bottom of the bowl. Fold paper over to make the top and bottom corners meet. Beginning with the left corner fold up 1 inch (2.5 cm), overlapping sections to seal in the contents, and ending with the right corner. Fold each corner under. Finished pouches should look like half moons. Repeat with the other pouch and place on a large sheet pan. Bake for 13 minutes for 1-inch (2.5 cm)-thick fillets or until pouches make a strong sizzling sound. Adjust cooking time by a couple of minutes for thinner or thicker fillets.

Remove from the oven and serve immediately, placing pouches in shallow bowls on plates. Allow diners to carefully unwrap or cut into their own portions, carefully avoiding direct contact with hot steam. Garnish with additional fresh basil and serve with lemon wedges.

Instructions

Preheat oven to 400°F (200°C, or gas mark 6). Season fish with half of the salt, and the pepper to taste. In a medium bowl, mix tomatoes, basil, olive oil, garlic, lemon zest, capers, vinegar, remaining half of salt, and pepper.

Tear off two 15 x 12-inch (38 x 30 cm) large sheets of parchment paper; arrange sheets vertically and place fish just below the center on each sheet. Now imagine you’re assembling a calzone or meat pie. Place half of the tomato mixture on top of each piece of fish, leaving any juices at the bottom of the bowl. Fold paper over to make the top and bottom corners meet. Beginning with the left corner fold up 1 inch (2.5 cm), overlapping sections to seal in the contents, and ending with the right corner. Fold each corner under. Finished pouches should look like half moons. Repeat with the other pouch and place on a large sheet pan. Bake for 13 minutes for 1-inch (2.5 cm)-thick fillets or until pouches make a strong sizzling sound. Adjust cooking time by a couple of minutes for thinner or thicker fillets.

Remove from the oven and serve immediately, placing pouches in shallow bowls on plates. Allow diners to carefully unwrap or cut into their own portions, carefully avoiding direct contact with hot steam. Garnish with additional fresh basil and serve with lemon wedges.